Mardi Gras, French for Fat Tuesday is the fattest day of the year that closes all the debauchery of Carnevale and precedes Lent, a time of reflection and repentance. Well, at least is good to know that after Carnevale’s excess eating, we have a second chance to return to normality and ask for forgiveness.
(Photo above: Cristina Cirasola)
What’s boiling in the caldron of gluttony? In the South of Italy, a much sought-after food for Mardi Gras is “Panzerotti” a type of pocket dough filled with anything caloric. Making panzerotti is not that difficult, the dough is the same as pizza, the filling varies. The traditional collection of panzerotti is composed of:
• Ground beef, tomatoes and mozzarella
• Four cheeses and basil leaves
• Anchovies, olives, capers and tomatoes
• Spinach, boil eggs and cheese
• Mushrooms, tomatoes and mozzarella
•Mixed cold cuts, mozzarella and tomatoes
• Mixed vegetables and ricotta
• And many more.
Get creative, but stay within the savory flavors. This is not a sweet pocket for dessert.
Panzerotti must be served hot out of the fryer, it must scald the roof of the mouth and the hands. Only then the cheeses will fuse the ingredients together and the mozzarella will string out a yard away from the mouth, transporting you in the paradise of flavors. Now, I am really talking like a glutton and yes I do enjoy being sinful.
(Photo Pacific Art League)
March 4th is the last day to indulge on fatty food and a lot of meat. On Ash Wednesday, I will start Lent, as I do every year. For forty days until Easter, I will not eat meat and this year I decided to stay away from bread as well for the entire time. This is my promise to my Supreme Being to embrace some difficulties, not eating bread for me is very hard and to be thankful for my life. This is one promise I will never break.
Are you doing something special for Mardi Gras? Dressing up in costume is appropriate. Ciao,
Copyright © 2014 Valentina Cirasola, All Rights Reserved
Valentina Cirasola has been in business as an interior designer since 1990 improving people’s life by changing their spaces. Most often she designs kitchens and wine grottos; outdoor kitchens and outdoor rooms; great rooms and entertainment rooms. Her deep interest in food led her as an autodidact in the studies of food in history, natural remedies, nutrition and well-being. Finally she wrote two books on Italian regional cuisine and one book on color theory. Get your copy of Valentina’s books on